Nothing beats getting wrapped up in your best woollies and driving against the wind on a beach. It clears the cobwebs, fills your lungs with clean sea air and if you can stretch it out for a few hours, the sea air makes you ravenous meaning you can stuff your face once finished.

A sustaining casserole is always a welcome plate after a cold winter walk, especially a slow cooked one that you can set off before a walk then polish off on your return. Pork cooked with roots and cider makes for a sweet and satisfying plate of food, the roots natural sweetness teased out with the addition of a drop of honey. The meat falls apart with each mouthful; it is as easy to eat as it is to make.

So walk out to winter and make the most of it, as well as remembering to sustain yourself afterwards with a simple and reviving casserole such as this.

Pork, Root and Cider Casserole
Feeds 4

3 shallots, finely sliced
2 tbsp olive oil
1 swede, peeled and chopped into chunks
1 celeriac, peeled and chopped into chunks
4 large carrots, peeled and chopped into chunks
4 juniper berries, squashed
2 bay leaves
1 tbsp dried sage
1 tbsp plain flour
200ml dry cider
300ml hot vegetable stock
1 tbsp honey
4 pork leg steaks
A handful of fresh sage, roughly chopped
Salt and pepper

1 - Pre-heat the oven to 160C, GM4.
2 - Heat the olive oil in a large casserole dish and add the shallots. Cook for 5 minutes without colouring.
3 - Add the root vegetables, juniper berries, dried sage and bay leaves. Combine for 1 minute before stirring in the flour.
4 - Pour in the cider and stock and bring to the boil. Stir in the honey, place the pork steaks on top then cover and place into the oven. Cook for 2 hours, checking every 30 minutes to ensure it isn't boiling dry.
5 - Stir in the sage then taste for seasoning and serve with boiled or mashed potatoes and seasonal greens.